Honey Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels almost impossible to make without a long list of conventional ingredients, but this version pulls it off beautifully using a grain-free almond flour and tapioca starch crust that bakes up flaky, golden, and surprisingly forgiving. The entire recipe is sweetened exclusively with maple syrup ā in the crust, the jammy cherry filling, and even the egg wash ā so there's no honey or refined sugar anywhere in the dish. That matters a lot when you're navigating sweetener restrictions and want to know exactly what went into every layer. The filling comes together on the stovetop with fresh or frozen cherries, lemon juice, and arrowroot starch as the thickener, giving you that glossy, bubbling fruit center that makes a proper pie worth the effort. A touch of almond extract in the filling is optional but adds a subtle depth that makes the cherries taste even more like themselves. The coconut oil crust does require a little patience ā chilling the dough and rolling it between parchment are the keys to keeping it intact ā but almond flour dough is genuinely forgiving, and any cracks press back together easily. Let it cool the full two hours before slicing and you'll be rewarded with clean, beautiful slices that taste like a celebration.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups almond flour
- Ā½ cup tapioca starch
- Ā½ tsp fine sea salt
- Ā½ cup coconut oil, solid (not melted)
- 1 large egg
- 2 tbsp maple syrup
- 1 tbsp ice water, plus more as needed
For the filling
- 5 cups fresh or frozen pitted cherries (about 2 lb), thawed and drained if frozen
- ā cup maple syrup
- 3 tbsp arrowroot starch
- 1 tbsp lemon juice
- Ā½ tsp almond extract (optional)
For the egg wash
- 1 large egg, beaten
- 1 tsp maple syrup
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the mixture resembles coarse, pea-sized crumbles.
- 2
Add the egg and 2 tbsp maple syrup to the flour mixture and stir with a fork until a shaggy dough begins to form. Add the ice water 1 tbsp at a time, mixing just until the dough holds together when pressed ā it should be pliable but not sticky. Divide the dough into two equal discs, wrap each in parchment paper, and refrigerate for at least 30 minutes.
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